Spain's most famous dish has never been easier to make - or more delicious! This meal is full of flavor and will have your guests begging for the recipe
Halve, core and thinly slice bellpepper into strips. Thinly slice chorizo into rounds. Peel and mince garlic.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and chorizo. Cook, stirring occasionally, until bellpepper is slightly softened and chorizo is lightly browned (2-3 minutes).
Stir rice, half the garlic, 1 tsp of the paprika, 1/2 tsp. of the turmeric, into a pan and cook until fragrant (about 30-60 seconds.)
Stir in 6 cups of water, stock concentrate and salt. Bring to a boil.
Cook, stirring occasionally, until liquid has evaporated and rice is tender, 15-20 minutes.
While rice cooks, in a small bowl combine the mayonnaise with remaining garlic (to taste.) Stir in water 1 tsp. at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Rinse shrimp under cold water, then pat dry with paper towels. Season all over with remaining paprika, salt and pepper.
When rice is almost done (the majority of the liquid should be cooked out), heat a large drizzle of olive oil in a second large pan over high heat.
Once the pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through at 145 degrees (about 3-4 minutes.) Add garlic salt and turn off heat.
Once rice is done, turn off heat and stir in peas. Taste and season with salt and pepper. Top with shrimp and drizzle with garlic aioli. Serve directly from the pan for a family-style, traditional paella experience. Enjoy!